Raspberry Breakfast Yoghurt

Serves 2


  • 2 cups thick natural yoghurt
  • 2/3 cup raspberry sauce
  • Easy Raspberry Sauce
  • 500g Creative Gourmet frozen Raspberries
  • 1/3 cup caster sugar


  1. Place yoghurt in 2 serving bowls. Swirl each with 1/3 cup raspberry sauce.
  2. Serve with crunchy muesli or your favourite cereal for breakfast.

Easy Raspberry Sauce

  1. Place frozen raspberries and sugar into a large non-stick frying pan. Stir to combine. Heat over medium heat until bubbling. Reduce heat and simmer for 5 minutes. Using a metal spoon, crush raspberries until pureed.
  2. Remove from heat and set aside to cool.
  3. Transfer to an airtight container. Store in the fridge for up to 4 days. Drizzle leftover sauce over ice-cream, chocolate cakes or yoghurt for breakfast.

Products Used In This Recipe